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Meet the Chef

Head Chef Gary Phillips has been with us at Kilcamb Lodge for five years. During this time he has proved to be the driving force behind the development of our new Driftwood Brasserie and now the decision to promote our wonderful West Coast Seafood  by offering daily "Blackboard Specials" which he has sourced direct from a local fishing boat off Tiree. His talent has been cultivated and developed since his arrival when he secured 2 AA Rosettes for Kilcamb and achieved  recommendation in the esteemed Michelin Guide, in just four months. Gary is now heading and mentoring his team to ever better and more exciting dishes and menus for our expanding and popular restaurants.

Our award winning Head Chef has many accolades to its credit - here are just a few...and we are sure there are more to follow...

2 AA Rosettes for Culinary Excellence 2003 to 2016

Michelin Guide - 1998 to 2016

Good Food Guide 1998 - 2016 - Food Score of 5

Rising Star Chef of The Year Scotland Commendation

Visit Scotland -Best of Scotland Award - 2014.

His career began in 2000 as a young Commis Chef but his contagious enthusiasm, skill and love for food soon catapulted him to the level of Sous Chef in just four years.  This was quickly followed by a further appointment as sous chef at Loch Green Hotel in Troon,  under the guiding hand of three AA Rosette Chef, William Pike with whom Gary forged a respect and friendship which flourishes to this day.

Under this fruitful partnership Gary was soon ready for his first Head Chef position in 2005.

This appointment was not easy; he was challenged with the job of  transforming a loss making business into profitable one taking the restaurant from a few covers a day to 2500 a week in just 4 years.  His mantra is freshness and flavour - the winning combination that works on any level and in any kitchen.

In 2010 Gary found his way to our door and we did not hesitate to offer him the Head Chef position at Kilcamb Lodge. He has helped us to transform and develop our menus and our restaurants enabling us to keep pace with new trends in today's ever changing restaurant scene, whilst nurturing and enhancing the Country House dining elegance for which Kilcamb Lodge is so famous. His food is always singled out for special praise from a simple breakfast to fish and chips or elaborate wedding feasts to our delicious tasting menu with matching wine flights. Gary always delivers on the all important flavour and freshness with every dish.  And it looks as beautiful as it tastes.